Classic Meatloaf with Chard and Carrots
mixed greens pear salad
There is something comforting and nostalgic about a classic meatloaf. Our version includes finely chopped chard and carrots which give the meal an extra dose of veggies, but more importantly, lend extra moisture to the dish. Smarts: Meatloaf makes great sandwiches. This recipe makes enough meatloaf for two nights so that you have a quick dinner of leftover meatloaf sandwiches later in the week.
- Bread, sandwich (preferably a day or two old) - 2 slices
- Carrots - 1/2 lb, chopped
- Onions - 1/2, chopped
- Chard, any type - 4 leaves, chopped
- Garlic - 2 cloves, peeled
- Butter - 2 Tbsp
- Beef, ground (chuck or 85% lean) - 2 lbs
- Eggs - 2
- Worcestershire sauce (opt) - 2 tsp
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Ketchup - 1/2 cup
- Mustard, Dijon - 1 tsp
- Vinegar, balsamic - 2 tsp
- Shallots - 1/2 bulb, diced
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Pears, any variety - 1, sliced
- Mixed greens - 4 oz
- Cheese, blue (sub feta or white cheddar) - 3 oz, crumbled
- Make vinaigrette - Dice shallot. Whisk together shallots, wine vinegar, mustard and honey. Add oil while whisking. (Can be done up to 5 days ahead)
- Prep meatloaf filling (this makes enough meatloaf for two nights) - If preparing right before cooking, turn on the oven before returning to this step. Tear bread into large pieces and pulse in the bowl of a food processor until it becomes fine crumbs. Pour crumbs into a large mixing bowl. Chop carrots, onions and chard leaves into large pieces and combine with garlic in the food processor. Pulse until carrots form pea-sized pieces. Alternatively, you can shred the carrots with a box grater and chop the other vegetables by hand into small, even pieces. (Can be done up to 3 days ahead)
- Assemble meatloaf - Heat a saute pan over medium heat. Add butter. When butter is hot, add carrots, onions, chard and garlic with a sprinkle of salt and saute until tender, ~3 minutes. In a large mixing bowl, combine aromatics with bread crumbs, beef, eggs, Worcestershire sauce, salt and pepper. Mix with your hands or a wooden spoon just until ingredients are roughly combined (be careful not to overmix as as this will help to keep the meatloaf tender). Transfer to a loaf pan (use 2 loaf pans if making more than 4 servings) sprayed with nonstick cooking spray and smooth out the top. (Can be done up to 2 days ahead)
- Slice pears.
- Heat oven to 350F (177C) degrees. Whisk together ketchup, mustard and balsamic vinegar and spread over top of meatloaf. Bake meatloaf until a thermometer inserted in the middle registers 155F (68C) degrees, ~1 hour. Let meatloaf rest for 5 minutes at room temperature before slicing.
- Toss together greens, pears and vinaigrette. Crumble cheese over top.
- Slice meatloaf (reserving half for Wednesday) and enjoy with salad on the side.
Made with half beef, half turkey.0 Helpful
As others mentioned, I had a lot of liquid in mine and it crumbled when served. Tasted fine, but disappointing. Probably won’t make again.0 Helpful
Husband said this was the best meatloaf he ever had! I subbed the ketchup for barbecue sauce.0 Helpful
Generally delicious but it could have used a bit more flavor.0 Helpful
WOW! So good. I read some comments, so I cooked it at 400 for 50 minutes. It turned out so well.0 Helpful
This was great! I’ve never stuffed so many veggies into a meatloaf before. We even added a few chopped up mushrooms that we had laying around.0 Helpful